Cream Cheese Stuffed Mushrooms

These field mushrooms are stuffed with cream cheese, spring onions and garlic, and topped with a parmesan and parsley crumb. If you like mushrooms and cream cheese, you’ll love these.

Yield; Six servings Cook time; 20-25 minutes in total

You’ll need;

  1. Six field mushrooms, peeled with stalks removed (retain the stalks)
  2. One tablespoon of non-dairy margarine
  3. Three cloves of garlic, minced
  4. Three spring onions, sliced
  5. Mushroom stalks, minced
  6. One teaspoon of dried tarragon
  7. 200g/7oz non-dairy cream cheese
  8. 20g/0.7oz grated non-dairy parmesan*
  9. Two tablespoons of breadcrumbs
  10. Half a teaspoon of dried parsley

Method;

  • In a saucepan over a low to medium heat, add the non-dairy margarine. Once melted, add the garlic and spring onions. Cook for one minute, then add the mushroom stalks.
  • Season with salt, pepper and tarragon. Cover with a lid and leave to cook for ten minutes. Once cooked remove from the heat and allow to cool.
  • Once cooled add the non-dairy cream cheese and mix well to combine.
  • Pre-heat the oven to 200ºC/180ºC fan assisted/350ºF
  • In a small bowl, mix together the non-dairy parmesan cheese, breadcrumbs and parsley.
  • Spread the cream cheese mixture onto each mushroom, before topping with the breadcrumb mixture.
  • Bake for 10-15 minutes, serve immediately.

These would be perfect with a side salad as a starter, or serve them with creamy mashed potatoes and veggies as a main course.

* Note; I used Violife’s Prosociano as the nondairy parmesan cheese. You can pick it up in Holland and Barrett, larger branches of Tesco and Sainsbury’s, or order online at Ocado.

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